Try this Zucchini Shreds with Ginger recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a large frying pan over high heat for 3 minutes. Add the cumin, let the oil darken slightly (about 10 seconds) and add ginger and chili. Cook for 30 seconds, stirring frequently. Add the zucchini and stir-fry for 3-4 minutes. Add tomato during the last 2 minutes of cooking. Turn off the heat. Sprinkle lemon juice and salt to taste, mix, transfer to a serving plate and garnish with coriander. NOTES: * Zucchini with ginger and chili peppers -- This is a nice spicy vegetable dish. It goes well with fish, especially catfish. Ive always used zucchini, though it works as well with carrots or cucumbers. You can serve it as an appetizer or as a side dish, hot or cold. The recipe is originally from _Travel & Leisure_ magazine. Yield: Serves 4-6. * Ive found that this recipe works best if you use small zucchini, so that each slice has some peel (skin?) attached. Center slices without peel/skin fall apart. : Difficulty: easy. : Time: 10 minutes. : Precision: approximate measurement OK. : Nancy Mintz : UNIX System Development Lab AT&T Information Systems, Summit, NJ : ihnp4!attunix!nlm : Copyright (C) 1986 USENET Community Trust
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 41 | ||
Calories from Fat: 41 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 38.8mg | 1 % | |
Potassium 4.7mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 41
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